Recipe 18 ➺ Gareth Whitton
Brillat Savarin Quince Tart
The specialty tart shop that was never meant to be. Tarts Anon started as a side-hustle in the dregs of Melbourne’s lengthy lockdown as a way for Gareth and Catherine to pass the time. Gareth, ordinarily a fine dining pastry chef, began making tarts in their home kitchen. It didn’t take long for word of his world-class baking to get out within the local neighbourhood.
Within weeks, Tarts Anon was the cult at-home bakery on everyone’s lips. It wasn’t too long before they outgrew their tiny home kitchen and moved into their permanent Cremorne kitchen. Tarts are no piece of cake, but this one is well worth the squeeze.
Ingredients & Method
INGREDIENTS
50g roasted hazelnuts
150g quince jam
honey cake batter
70g almond meal 20g flour
1g baking powder 1g salt
75g egg
60g honey
40g caster sugar (superfine)
100g butter
brillat savarin custard
90g Brillat Savarin cheese
85g egg yolk
250g pouring cream (whipping)
3g salt
Shortcrust Pastry (Pâte Brisée)
200g plain flour
100g cold unsalted butter, cut into cubes
3g salt
50g water
50g roasted hazelnuts
150g quince jam
honey cake batter
70g almond meal 20g flour
1g baking powder 1g salt
75g egg
60g honey
40g caster sugar (superfine)
100g butter
brillat savarin custard
90g Brillat Savarin cheese
85g egg yolk
250g pouring cream (whipping)
3g salt
Shortcrust Pastry (Pâte Brisée)
200g plain flour
100g cold unsalted butter, cut into cubes
3g salt
50g water
METHOD
Pastry Shell
Pre-heat oven to 180°C. Mix the butter, flour and salt into a kitchen stand mixer or food processor until it resembles fine bread crumbs. Add the iced water slowly until it forms a firm but malleable dough.
Work into a round puck shape and rest in the fridge for at least 30 minutes. Roll pastry into a circle roughly 35cm wide, and 3mm thick. Allow to set in the fridge again for 20 minutes.
To line the shell, drape your sheet of pastry over a 25cm x 3.5cm fluted tart tin and press gently into the sides. Trim the excess with a sharp knife, and place in the freezer for 15 minutes.
Line shell with a large sheet of aluminium foil, ensuring it completely covers the pastry. Fill completely with pastry weights (rice or lentils work similarly), then place into the oven. Bake for 30- 35 minutes or until the edges of the pastry are a medium golden colour.
Remove from the oven, and remove rice when cool to touch. Reduce oven temperature to 165 degrees.
Honey Cake
Combine the dry ingredients, except the sugar, in a bowl. In a separate bowl, add the egg, honey and sugar. Slowly whisk until the honey and sugar have dissolved.
Heat the butter in a saucepan until it starts to foam. Slowly pour into the egg mixture, whisking as you go, until emulsified. Finally mix in the dry ingredients, ensuring there are no lumps.
Pour batter into the pastry shell. Bake for approximately 18 minutes, or until the crust is an even golden brown and the centre is firm. Remove from the oven and allow to cool inside the tin.
Once cooled, spread quince jam evenly over the cake. Reduce oven temperature to 120 degrees.
Brillat Savarin Custard
Place the tart into the pre-heated oven for approximately 5 minutes to warm up ahead of baking the custard. To make the Brillat Savarin custard, place the cheese and the egg yolk together in a tall measuring jug and set aside.
Bring the cream to the boil with the salt, then pour this hot mixture over the egg and cheese. Using a hand- held blender, blitz the custard until it is smooth and glossy.
Pour the custard over the jam layer, and bake in the oven for 15 minutes, or until set. Allow to cool at room temperature before removing from the tin.
Finish with a grating of roasted hazelnuts
Pastry Shell
Pre-heat oven to 180°C. Mix the butter, flour and salt into a kitchen stand mixer or food processor until it resembles fine bread crumbs. Add the iced water slowly until it forms a firm but malleable dough.
Work into a round puck shape and rest in the fridge for at least 30 minutes. Roll pastry into a circle roughly 35cm wide, and 3mm thick. Allow to set in the fridge again for 20 minutes.
To line the shell, drape your sheet of pastry over a 25cm x 3.5cm fluted tart tin and press gently into the sides. Trim the excess with a sharp knife, and place in the freezer for 15 minutes.
Line shell with a large sheet of aluminium foil, ensuring it completely covers the pastry. Fill completely with pastry weights (rice or lentils work similarly), then place into the oven. Bake for 30- 35 minutes or until the edges of the pastry are a medium golden colour.
Remove from the oven, and remove rice when cool to touch. Reduce oven temperature to 165 degrees.
Honey Cake
Combine the dry ingredients, except the sugar, in a bowl. In a separate bowl, add the egg, honey and sugar. Slowly whisk until the honey and sugar have dissolved.
Heat the butter in a saucepan until it starts to foam. Slowly pour into the egg mixture, whisking as you go, until emulsified. Finally mix in the dry ingredients, ensuring there are no lumps.
Pour batter into the pastry shell. Bake for approximately 18 minutes, or until the crust is an even golden brown and the centre is firm. Remove from the oven and allow to cool inside the tin.
Once cooled, spread quince jam evenly over the cake. Reduce oven temperature to 120 degrees.
Brillat Savarin Custard
Place the tart into the pre-heated oven for approximately 5 minutes to warm up ahead of baking the custard. To make the Brillat Savarin custard, place the cheese and the egg yolk together in a tall measuring jug and set aside.
Bring the cream to the boil with the salt, then pour this hot mixture over the egg and cheese. Using a hand- held blender, blitz the custard until it is smooth and glossy.
Pour the custard over the jam layer, and bake in the oven for 15 minutes, or until set. Allow to cool at room temperature before removing from the tin.
Finish with a grating of roasted hazelnuts